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Blueberry Muffins

2/3 c Shortening
1 c Sugar
3 Eggs
3 c Flour, all-purpose
2 1/2 ts Baking powder
1 ts Salt
1 c Milk
1 c Blueberries, fresh


Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in blueberries. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375 degrees for 20 to 25 minutes.

NOTE: Batter may be stored in refrigerator 2 weeks before baking.




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